Published: by Absolutely Recipes, in the recipes category.

Whole Wheat Challah Recipe.

Ingredients:

125 - 175 cup all-purpose four
1 active dry yeast
2/3 cup warm water (120 degrees to 130 degrees F)
1/4 cup honey
1/4 cup vegetable oil
3/4 TSP salt
1 egg
1 egg yolk
2 cups whole wheat flour
1 egg white
2 TSPs sesame or poppy seed

Recipe Instructions:

In a large mixer bowl combine 1 cup of the all-purpose flour and the yeast.
Stir together warm water, the honey, oil, and salt; add to mixer bowl along with egg and egg yolk.
Beat with electric mixer on low speed for 30 seconds, scraping sides with spatula.
Beat on high speed for 3 minutes.
Using a spoon, stir in all of the whole wheat flour and as much of the remaining all-purpose flour as you can.
On a lightly floured surface knead in enough of the remaining all-purpose flour to make a moderately stiff dough (6 to 8 minutes).
Place in a greased bowl; turn once to grease surface of dough.
Cover; let dough rise in a warm place until double (1 to 1 1/4 hours).
Punch dough down.
Cover; let rest 10 minutes.
Remove and reserve about 1 cup dough; cover and set aside.
Divide remaining dough in half.
On a lightly floured surface roll each half into a 30-inch-long rope.
On a greased baking sheet, shape one rope into a triangle, joining ends about one-third of the way down on one side.
Join one end of the second rope to the triangle about one-third of the way down, on the opposite side from where you joined the ends of the first rope.
Form a star by weaving the second rope alternately over and under the first dough triangle.
Press ends of dough tightly to seal.
Divide reserved dough into 6 pieces.
Roll each into an 8-inch-long rope, about 1/4 inch in diameter.
Cut each rope in half and, with the 2 halves, form an X over each place where the triangles overlap.
Tuck ends of short ropes under the bread to secure.
To help the bread retain its star shape, make six 1-inch triangular pieces of foil.
Push foil into the holes that form the star points.
Cover and let rise in a warm place until nearly double (30 to 60 minutes).
Mix together the remaining egg white and 1 TBSP water; brush over loaf.
Sprinkle with sesame or poppy seed.
Bake in a 350 degrees degrees oven for 25 to 30 minutes or until golden.
Cover with foil during the last 10 minutes to prevent overbrowning, if necessary.
Cool on rack.

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